"Avid viewer Marshall Schott" 😂

I hope "Will it bru" becomes a regular series!

@gregmorris2022

Жыл бұрын

Agreed

“Well, Marshal, thank you for contacting The Brulosophly Show” 😂

Marttin, I like the move. I like what you're doing with Brulosophy and the other input from the other Brulosophy personnel. Keep up the good work!

I'd love to see a refinement of the recipe, to see how it can be improved! Get us the Caramel Apple Ale 2: Electric Brügaloo

I love these shows. So much more interesting than reading through the usual brulosophy exbeeriment. I made a beer sort of in this vein one time, a graf. I made a strong barleywine and then added in cider once it was done fermenting to get apple flavor. It was ok. It was kind of tart and apple and caramel, but it wasn't fantastic. Definitely made me not want to do anything with cider other than make hard cider again lol.

Super interesting! I've made a few Grafs and really enjoyed the interaction of barley and apple juice, it can make for a truly unique drink. But never used entirely juice, cant wait to see you brew using only Kool aid!

Martin! Your outros are getting more spectacular every time! This is becoming an art form!

I think I would steep the grains rather than perform a mash (you don't really need conversion and you wouldn't need to add chalk) and ferment this with Philly Sour (based on the suggestion of getting more of a "Granny Smith" sour apple flavor) and I would bet this would turn out pretty decently.

@tobbemann

Жыл бұрын

Or use kveik for a smaller aidic hit

I love how random a suggestion this was. I love even more that you did it lol

Looks like a fun experiment! I wouldn't mind trying something like this (but probably a really small batch). Cheers!

This is really not far off graf and there are tons of recipes and brews with it online. Make it every year. I LOVE this style. What ive found is that it really just makes a cider drink less harsh earlier. Instead of futzing with ph you could dial the hops back to balance and just treat it like a kettle sour. Hop bitterness with fruit acidity isn't a great combo.

@glennsmith9141

Жыл бұрын

That's exactly what I thought also, I've made it a bunch of times and it is always good. Plus as a Dark Tower fan the name makes it even better.

I've done that a couple of time, it was great ! Used apple juice, Calypso hops and some Granny Smith cooked in the oven until they get soft. Added everything to primary, used Philly Sour to get sourness and ended up with something that taste like crabapples but was missing some sweetness. Grain bill was malted wheat, pilsner, munich, meladinon, carapill, flaked oats and wheat (also used acidulated malt for pH and dextrose for higher gravity and for the yeast). I cut the acidity of the apple juice with some water, don't have a pH pen... Also made one with spices, really nice beer ! Same thing, used a lot of apple juice (but no apples) and grain bill was : Munich 21% / Malted Wheat 35% /Pilsner 27% / Honey Malt 5.5% / Cara 40L 5% / Melanoidin Malt 2% / Roasted Barley 0.5% / Flaked Oats 1% / Flaked Wheat 1% / Acidulated Malt 2% Used WLP002 yeast and Crystal hops, and I added these : 2 Cloves , 1 Cinnamon Stick, 1/8 teaspoon ground all-spices, 9.7g of Candi Sugar (dark), 11g Brown Sugar. This is for a 1 gallon. Tasted like apple pie but much more tart.

I have played around with using apple juices in beers and malts in ciders but i havent dont anything with apple juice in the mash. Found this very interesting, great video thanks!

Gotta say, I love that your putting these out. Quick note, I think I would have left the adjustments out for the PH. I am willing to bet, that the everything would have been fine, but you'd get more of that tart taste back. Slightly on that same thought process, adding some malic acid, post fermentation, could bring it back as well. Loving these videos guys! Keep it up!

I've made this a bunch of times and it's called Graff... At least that's what they called it on some old brewing forum on the internet years ago. They were some of my earliest recipes. I never bothered with chalk because I just used extract instead of grain. It fermented well...less so with apple juice that had preservatives in it. That one stalled out but eventually fermented somehow. I just bought a bunch of bottles of store brand apple juice without preservatives from the store, mixed it with extract and hops and yeast. They were turned out to be very good.

I made my first beer with cider, lemonade, and DME. I called it a Blonde Giraffe aka: a Shandy Graf. This is cool since it’s just juice.

I’m amazed at the head retention

Notes: Pay attention to ingredients to the Juice doesn't have preservatives as it will kill the yeast. By US law, that would still a cider/wine as the Juice is more than 50% of the "grain" bill. - Got to love US law, you can use 5#s of sugar and 4.9#s of apple juice and zero hops and that's a "beer", flip it around and its a wine.

@Murlockingqc

Жыл бұрын

If you use more yeast, it will still ferment... the preservatives don't kill the yeast.. they coat it with a "film" that doesn't allow it to reproduce.

This sounds interesting. I’ve thought about doing similar to this before. As an alternative to using so much challenge to adjust the ph. I may try steeping the grains in regular water and then add frozen apple juice concentrate at some point in the boil or maybe after the boil.

I’ve Done something like this before as well. I was under the impression that it was categorized as the style of GRAF? Either way mine turned out great and yours sounds awesome as well, cheers!

I wonder if you started with a slightly lower PH of say 4.9 (2tsp of chaulk) if that would help bring out those "granny smith" tartness qualities.

I love brewing graf!

One thing I did years ago is make a Braggot, which is normally 50/50 honey and malt. I made one, however I used apple juice instead of water. High ABV about 14% but after I let it sit for two months it was fantastic. One of those beers that would be great to barrel age.

Very cool! Wonder if you are open to other ideas for replacement brewing liquor. I for one am curious about tree sap!

@TheBrulosophyShow

Жыл бұрын

Oh wow that sent me down a rabbit hole. Birch sap ale sounds kinda fun…

@MadMax00215

Жыл бұрын

The two of you are nuts! LOLOL (anxiously awaits "Sappy Birch Beer Beer" video to be made as he double checks notification settings) 😆

It's called a "graf". It was originally described by Stephen King in his novels "The dark tower". I brew one every summer. I don't mash with the apple juice, I make a beer and dilute it with apple juice to get a 50-50% ratio. I use a yeast with a low attenuation to not get a too thin body. It is crisp, slightly sour and refreshing. I got only good feedbacks.

I make cider with the lidl apple juice all the time! It's good stuff

Always curious to see ideas for brewing. How would this differ from the idea of Graf? I've made a form of Graf in the past, but the apple cider or juice was added in the fermenter. Really great video and has given another brew session to try

I might try this for fun. Do you think dry hop addition might work? Or would it conflict with the caramel notes..

Love it. So the takeaway is that it was drinkable but not good?

I use the cheap store bought apple juice for my ciders, no acidity adjustments at all, works fine and never had a complaint (since my third or so brew haha) I use 20L of apple juice and a pack of S-04 in a 1L of apple juice starter, don't decant just dump it in the fermenter after 24 hours

Ok I have been trying pbr hard coffee and now luck wanna give it a shot

I always wants to try coconut water as brew water

I wonder if using granny smith juice would give it a bit of the apple flavor. When I used to make hard cider, the base would be apple cider from the grocery store and backsweeten/carbonate with granny smith frozen juice concentrate. That cider had an awesome flavor with the granny smith tartness.

Another note, if you wanted an apple taste or smell from hops, try using "lemon drop" hops. Read all you like about lemon drop hops and they'll tell you they taste like lemon, which they might have when they were first release but they taste and smell like apple now.

I have my own experiment that I'm currently working on. I'm collecting acorns and cold processing off the tannins to make them edible, then I plan to roast them to copy (hopefully) some specialty malt profiles and mash them using amylase enzyme in an attempt to make a barleywine style of beer, but without barley. Ultimately I just wanna see if I can, but I also hope I can get something that tastes good too.

ive always been curious of making a blackberry english brown ale with fuggles

What was the thinking behind using a lager yeast at ale temperatures?

Nice. I made one years ago and made the mistake of adding too much spices (cinnamon and nutmeg) that the spices over powered.

crazy !

Good point about how the acidity of a granny smith balances out the caramel sweetness of a candy apple. Why not try the same general recipe but brewed as a NEIPA to extract some more juicy flavors? A38 Juice + Citra/Calypso/El Dorado should do the trick.

What about doing this... with roasted barley instead of caramel?

When he said "none of that Granny Smith profile", I couldn't help but wonder if, 1) adding the chalk diminished the tartness too much. And 2) if the chalk was even necessary. I haven't looked up the DP (if any) of the specialty malts, but I suspect, as another commenter suggested, that mashing them wasn't necessary. And hence, the pH adjustment wouldn't have been necessary either. Perhaps a steep would have given the desired flavors. But does steeping the grains instead of mashing them void calling it a beer then? My only concern would be with how the yeast would fare. Perhaps a cider yeast would work better. Or maybe yeast strain isn't important since pH is more important in the mash, not so much in the fermentation. This has me interested now. I need to check my grain inventory and maybe run some recipe calculations.... 😁🤞 I might just brew a version of this.

I never thought I'd say this, but you need a smaller brew kettle. LOL

Martin, did you happen to check the pH after the beer was done thank you Vernon

Now to find granny Smith apple juice

3:26 Freshly PRESSED. Yours, pedantically...

How about hard hop water next???

I was surprised your RO water wasn't 7 but I did some googling and turns out that's just cause I didn't know any better! Apparently RO water is normally in that range, rather than somehow exactly 7. So #til, I guess! (Edit after finishing:) Lol, and after all that, then the feedback is, "more sour" 😂

apple beer ingrediants 1 gal of organic apple juice 8oz Hops El Dorado Hop Pellets 1/2 lb RAHR 6-Row Malted Barley 2 g of lemon zest step 1 bring 1 gal of apple juice to a boil step 2 add 1/2 to 3/4 lb of malt and steap for 30 to 60 min depending on flavor step 3 add hops (BSG Hops El Dorado Hop Pellets) (add hops at {60 min-4 grams, 45 min-2 grams, 15 min-2 grams} left on the timmer) step 4 bring the tempature in the wort to 70 degresse add lemon zest (just the peals) step 5 add 1 cinamin stick and yeast then stir well step 6 add to fermenter and let sit

I dare you to brew a batch with water collected from a basement dehumidifier.

@MadMax00215

Жыл бұрын

3 hour boil coming right up. LOL

The measured pH of the brewing water or juice is not indicative of the resulting mash pH AT ALL. It actually doesn't matter at all though, because this wasn't a mash. Zero enzymatic activity.

I like your approach and idea of a caramel apple cider beer, but I bet this might of been better if you used fresh granny smith apples instead of using juice. I am sure the concept of creating a hybrid beer/ apple cider existing before the fictional brew Graff in the third book of Stephen King Dark tower series. Doin the most Brewing plus other brewing KZread channels and commercial brewers have created there own version of the brew. In the book the description of Graf is a dark golden in colour, strong such that the effects of drinking it are felt immediately and not bitter but sweet and tart like cider. I like the idea of an Irish or amber style ale with buckwheat honey and using granny smith apples instead of using apple juice or thick cloudy cider. 👍

Ive been thinking a cider with a bitter hoppy beer taste would be great. Or a beer with apple flavour. Either way

Try it with Philly sour yeast

I would say that if the main fermentables are not from barley / grains it's not a beer. :)

But... but... but... what's the conclusion? Did it taste good or not???

Why?

Sounds like a turbo cider …

Hmmm, i'm calling it malted hopped cider.

But is it good? "I've tasted worse beers" is not a resounding endorsement. I've wanted to try this for a while, but couldn't pull the trigger. Maybe this video saved me the time and effort to create a "not terrible" experiment?

The butterscotch flavour comes from diacetyl. The fermentation was to hot😢.... but overall a nice video❤

Sour, bitter mott

Constructive criticism: need a better outro , or one in general

Marshall Schott is not a viewer, he is the owner.

@Marshall_Brulosophy

Жыл бұрын

And a viewer! But to be fair, Martin was being intentionally cheeky.

In short it taste terrible 😂